1 c Blanched sliver almonds
1 pk (12 oz) chocolate chips
1 pk Choc. fudge or choc. cake
-mix; (2 layer size)
1 pk Fudge or choc. flavor
-instant pudding and pie
-filling; (serving size)
4 Eggs
1 c (1/2 pint) sour cream
1/2 c Water
1/4 c Oil
1/2 ts Vanilla extract
1/2 ts Almond extract
chop almonds and toast at 350 degrees for 3 to 5 minutes then sprinkle 1/2
cup on bottom of well greased 10 inch tube pan. Set aside remaining almonds
and chocolate chips.
Measure remaining ingredients into mixer bowl. Blend: then beat at medium
speed 4 minutes. Stir in chips and almonds. Pour into pan; bake at 350
degrees for 70 minutes, or until cake begins to pull away from side of pan.
DO NOT UNDERBAKE, Cool in pan 15 minutes. Remove and finish cooling on
rack. Garnish with whipped topping.
*In high altitude areas, use large eggs; add 1/3 cup all purpose flour;
increase water to 1 cups and oil to 1 tablespoon; beat 2 minutes and bake
at 375 for 45
Yields
1 Cake